15 May 2011
With so many fresh spring fruits, veggies and herbs available from my backyard and from others, it's definitely time to start playing in the kitchen again, AND I'm on vacation!!!
First up, these lovely breakfast scones:
Recipe: Strawberry Scones
A good way to use up a pack of strawberries before they go off. Kids love them.
1 cup Strawberries diced
2 cup Flour (I used 1.5 cups white & 0.5 cups wheat)
0.3333 cup Sugar plus a little for sprinkling
1 tablespoon Baking powder
0.5 teaspoon Salt
0.25 teaspoon Nutmeg ground
1 Lemon for zest
6 tablespoon Butter cold, cut into 1/4" pieces
1/2 cup cream
1 teaspoon Vanilla extract
Preheat oven to 425 deg F, line a baking tray with paper
Place strawberries on paper towel to remove excess juice
Combine dry ingredients in a bowl - flour, sugar, baking powder, salt, nutmeg and zest of 1/2 lemon
Rub butter into the flour mix until it resembles breadcrumbs.
Add the strawberries and mix gently
Make a well in the mixture, add teh cream and vanilla and mix just enough to form a dough ball. Let the dough sit for one minute.
Clean and flour hands, and dust work surface with flour. Knead dough gently, three or four times only.
Roll dough and cut with scone cutter, or use a pizza cutter to make wedges. Put them on the baking tray, brush the tops with extra cream and sprinkle with sugar.
Bake for 18 minutes, allow to cool on tray for 2 minutes, then on wire rack for 20 minutes.
Note: It was suggested by my li'l guy that the next batch should include a lemony sugar drizzle <3